Family Meal Kit
Chicken and Pepper Quesadilla
with onions and pico de gallo
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
David Welch
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 2 Green Bell Peppers
- 2 Roma Tomatoes
- 4 Large Flour Tortillas
- 4 fl. oz. Cream Sauce Base
- 1 Onion
- 1 Lime
- 2 oz. Shredded Cheddar Cheese
- 2 Green Onions
- ¼ oz. Cilantro
- 2 tsp. Fajita Seasoning
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories520
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Carbohydrates46g
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Net Carbs41g
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Fat21g
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Protein39g
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Sodium1370mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Remove stems, seeds, and ribs, and cut bell peppers into 1/4" dice. Alternatively, reserve half the raw bell peppers for snacking/serving on the side.
Core tomatoes, halve lengthwise, and use a spoon to scoop out insides. Cut into 1/4" dice.Halve lime. Cut one half into wedges and juice the other half.Halve and peel onion. Cut halves into 1/4" dice.Trim and thinly slice green onions.Stem and coarsely chop cilantro.In a mixing bowl, combine tomatoes, green onions, cilantro, 2 tsp. lime juice, and a pinch of salt. Set aside. Kids want to help? With supervision, have them help prepare the pico de gallo.Pat chicken dry. Season all over with half the fajita seasoning (reserve remaining for sauce), garlic salt, and a pinch of pepper. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers, onions, and a pinch of salt to hot pan. Stir occasionally until tender, 6-8 minutes. -
3 Add the Chicken and Sauce
Add 1 tsp. olive oil and chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Add cheese, remaining fajita seasoning, and cream base. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce is slightly thickened, 45-60 seconds.Remove from burner. -
4 Assemble the Quesadillas
Place tortillas on a clean, flat work surface.
Place chicken mixture on one side of tortilla. Wipe pan clean and reserve.Fold tortillas over chicken mixture, pressing gently to adhere. -
5 Toast Quesadillas and Finish Dish
Return pan used to cook chicken mixture to medium heat and add 1 tsp. olive oil.
Working in batches, add quesadillas to hot pan. Toast until golden-brown, 2-4 minutes per side, replenishing oil, if necessary.Remove from burner.Plate dish as pictured on front of card, quartering quesadillas, if desired. Garnish with pico de gallo. Squeeze lime wedges over to taste. Bon appétit!
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